Heat a little of the olive oil in a wide, heavy-based frying pan and gently cook the chorizo for a couple of minutes to release some of the oils; add the onion and continue cooking for 3-4 minutes on a low heat until soft.

Turn the heat up and add the tomatoes and stir on a high heat for a couple of minutes, then add the stock, season and simmer for 10 minutes. Blend a quarter of the soup in a liquidiser and return to the pan and re-season if necessary.

Meanwhile, heat the rest of the oil in a frying pan and cook the chorizo for a minute or so until it begins to crisp up, then add the bread and continue cooking and stirring until the bread is crisp. Remove from the pan and drain on some kitchen paper.

Poach the eggs and carefully drain on some kitchen paper. Ladle the soup into warmed serving bowls, place an egg in the centre of each and scatter the croutons and chorizo over the top.